Today we ditched our walk due to Bomb Clyclone or winter storm Grayson.
Graham, Mary, Marie, Deborah, Janet, Krista and I had lunch here and good conversation. Janet brought delicious cookies from Great Harvest which I will freeze and bring to another hike... and Marie brought an Apple Pie from Mom's Apple Pie. Yum. I mentioned my reading obsession with Papa Pilgrim over Christmas and tried to recap the bizarre true story of Robert Hale.
An Article:
Papa Pilgrim’s Progress: The Dark Tale of an Alaskan Frontiersman
The books:
by Tom Kizzia
by Patsy Dorris Hale
Cream of Shrimp Soup with Dijon
Servings: 4
3 cups chicken broth
1 1/2 cups loose-pack frozen peas and carrots
3 tablespoons thinly sliced green onion
1/8 teaspoon pepper
dash ground nutmeg
1 cup half-and-half or light cream
3 tablespoons all-purpose flour
8 ounces cooked, peeled, and deveined shrimp, coarsely chopped
1 teaspoon Dijon-style mustard
(Donna used 1 T Dijon)
(Old Bay Seasoning, Salt & Pepper)
Snipped fresh parsley (optional)
Directions:
In a large saucepan or Dutch oven combine chicken broth, peas and carrots, green onion, pepper, and nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 5 minutes or until vegetables are tender.
Meanwhile, gradually stir half-and-half or light cream into flour until smooth. Stir flour mixture into vegetable mixture. Cook and stir over medium heat until bubbly; cook and stir for 1 minute more. Stir in shrimp and mustard; heat through. If desired, garnish each serving with parsley.
Donna's additions:
Saute 1/4 cup thinly sliced green onion, 1/2 cup minced celery, 1 clove minced garlic in Dutch oven before adding the broth and peas and carrots.
**I tripled the recipe and was surprised how thin the soup was. I added two cups of Costco prepared mashed potatoes to thicken the soup and that made it more like a chowder
Notes: 1.4.18 - HH VA Soup Luncheon - Bomb Cyclone made us ditch the walk up Hogback Mountain Rd
Servings: 4
3 cups chicken broth
1 1/2 cups loose-pack frozen peas and carrots
3 tablespoons thinly sliced green onion
1/8 teaspoon pepper
dash ground nutmeg
1 cup half-and-half or light cream
3 tablespoons all-purpose flour
8 ounces cooked, peeled, and deveined shrimp, coarsely chopped
1 teaspoon Dijon-style mustard
(Donna used 1 T Dijon)
(Old Bay Seasoning, Salt & Pepper)
Snipped fresh parsley (optional)
Directions:
In a large saucepan or Dutch oven combine chicken broth, peas and carrots, green onion, pepper, and nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 5 minutes or until vegetables are tender.
Meanwhile, gradually stir half-and-half or light cream into flour until smooth. Stir flour mixture into vegetable mixture. Cook and stir over medium heat until bubbly; cook and stir for 1 minute more. Stir in shrimp and mustard; heat through. If desired, garnish each serving with parsley.
Donna's additions:
Saute 1/4 cup thinly sliced green onion, 1/2 cup minced celery, 1 clove minced garlic in Dutch oven before adding the broth and peas and carrots.
**I tripled the recipe and was surprised how thin the soup was. I added two cups of Costco prepared mashed potatoes to thicken the soup and that made it more like a chowder
Notes: 1.4.18 - HH VA Soup Luncheon - Bomb Cyclone made us ditch the walk up Hogback Mountain Rd
Donna's Cream of Tomato Soup
Servings: 4
1 can Campbell's Tomato Soup (FAMILY SIZE 23.3 OZ)
Half & Half to fill can
1/2 c Marinara Sauce or any jarred tomato sauce
1/2 c milk
1 T dill weed
Directions:
Mix together in saucepan and serve.
Servings: 4
1 can Campbell's Tomato Soup (FAMILY SIZE 23.3 OZ)
Half & Half to fill can
1/2 c Marinara Sauce or any jarred tomato sauce
1/2 c milk
1 T dill weed
Directions:
Mix together in saucepan and serve.
